Mini Beef Meatballs for Soup
These Mini Beef Meatballs are a perfect addition to soup. Drop them into a minestrone, Italian wedding soup, or directly into your mouth for a fun snack. And, they are so simple to pull together with just 5 ingredients.
Ingredients
- 1 pound ground beef
- 1/3 cup zucchini (about 1 small) grated, salted, squeezed
- 2 tablespoons almond flour
- 1 large egg
- 1 teaspoon salt
Instructions
- Place grated zucchini in a bowl, sprinkle with salt, and rest for 15 minutes.
- Add beef, almond flour, egg, and some salt and pepper to another bowl. Wait to add zucchini mixture.
- Squeeze the liquid from the zucchini, letting a few paper towel absorb the water. Chop the zucchini with a chef's knife into fine pieces and add to the hamburger mixture.
- Mix thoroughly. Divide hamburger mixture in half into 2 pieces. Divide those 2 pieces in half for a total of 4 pieces. Divide the 4 pieces in half again for a total of 8 large meatballs. Take each one of those 8 meatballs and divide them into 6 mini meat balls and line them up on a parchment covered sheet pan.
- Bake for 20 minutes at 350. Don't overcook because they are going to be dropped into hot broth.
- Add to your favorite soups or pop a few directly into your mouth for a snack!